Q1. Breeding crops for improved nutritional quality is referred to as?

1. Bioremediation
2. Biofortification
3. Biomagnification
4. Biomining

ANSWER: B. Biofortification

• Explanation – Breeding crops with higher levels of vitamins and minerals, or higher protein and better fats, is known as biofortification. It is the most cost-effective method of improving public health. The goal of improving nutritional quality through breeding is to increase protein content and quality.

READ MORE – Food Science & Technology Quiz (29-03-2022)

Q2. Diversified diet containing a greater amount of foods high in ascorbic acid has ______ bioavailability.

1. 1-9%
2. 10-15%
3. >15%
4. <1%

ANSWER – C. >15%

• Explanation:  The bioavailability of a varied diet includes higher amounts of meat, fish, poultry, and/or foods high in ascorbic acid is >15 percent. Inadequate vitamin C (ascorbic acid) consumption from fruits and vegetables is a risk factor for iron insufficiency, as vitamin C improves iron absorption from the diet.

READ MORE – Food Science & Technology Quiz (29-12-2021)

Q3. Which of the following amino acids does not contain a chiral alpha carbon?

1. Glutamine
2. Glycine
3. Leucine
4. Isoleucine

ANSWER: B. Glycine

• Explanation: The simplest of the 20 amino acids found in nature is glycine (Gly, G). Glycine is the only natural amino acid that isn’t chiral at the alpha carbon, as stated above because R is merely hydrogen. Although glycine is classified as nonpolar in certain categorization systems, the amount of hydrogen in the molecule is so little that it does not affect the nonpolar surface area.

READ MORE – Food Science & Technology Quiz (09-04-2022)

Q4. _______ is the extra added amount of nutrients so that the anticipated level of the nutrient at the end of the product’s shelf life is by the level indicated on the label.

1. Overlife
2. Overage
3. Overrun
4. Overtake

ANSWER: B. Overage

• Explanation – Overage is the process of calculating the amount of added nutrition based on kinetic data on nutrient stability, such that the predicted nutrient level at the end of the product’s shelf life matches the level specified on the label. To make accurate claims about a product’s nutrient content on its label, the added nutrient’s amount should be greater than the amount claimed or declared on the label. Overage is defined as the difference between the formulated and stated levels.

READ MORE – Food Science & Technology Quiz (19-04-2022)

Q5. Which of the following technologies have better retention of micronutrients during washing and cooking?

1. Coating
2. Extrusion
3. Dusting
4. Wet Spraying

ANSWER: B. Extrusion

• Explanation: Many biochemical changes occur during extrusion cooking, including protein denaturation, starch gelatinization, lipid alterations, inactivation of microbes and enzymes, creation of volatile flavor components, and a rise insoluble dietary fiber. Furthermore, extrusion cooking can increase the nutritional quality of food by boosting the preservation of bioactive components with antioxidant capabilities and improving starch and protein digestibility.

READ MORE – Food Science & Technology Quiz (28-03-2022)

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